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What do i do with backbone from beef?

post #1 of 8
9/18/10 at 7:57pm
Thread Starter 
What uses are there for the backbone of a grass fed beef? I'm making stock with the rest of the bones but I've never known any uses for the backbone.

Thanks!!!
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post #2 of 8
9/19/10 at 12:07am
Is it not possible to make stock with it?
post #3 of 8
9/19/10 at 12:15am
Thread Starter 
I guess that's what I'm wondering - would it be okay to add it to the stockpot? I wonder if it would taste different than normal?
post #4 of 8
9/19/10 at 6:56pm
If I had one I would make stock from it, it seems like it would be similar to neck or tail???
post #5 of 8
9/19/10 at 8:01pm
I haven't used backbone myself, but I can't think of any reason why it couldn't be used for stock.
post #6 of 8
9/20/10 at 5:01pm
We've never used beef backbone, but I have some pork backbone cooking right now-- if it helps, pork backbone tastes very much like ribs, so I'm guessing that beef backbone may taste like beef ribs and behave in the same way? We just put bbq sauce on ours.
post #7 of 8
9/20/10 at 5:12pm
I'd roast it first, but the beef chine bone (backbone) is great for stocks and sauces.
post #8 of 8
9/20/10 at 11:31pm
I guess I think that bones are bones, they all have marrow, right, so if you cook them long enough, you should get the minerals out of them. OP, if you do use them, please post back with how your stock turns out.
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